Chickpea and Feta Patties

High in fiber, low in fat and calories, and yet loaded with protein, chickpeas are by far one of the best sources of protein for vegetarians. But their wonderfully nutty flavours means that even the non-vegetarians will love them.

Served with some seasonal salad, tucked into a pocket bread, sandwiched between sliced bread or simply on their own, these patties make a delicious vegetarian meal. They are easily veganized by substituting the egg for egg replacement, and utilizing tofu instead of feta.

400 g Can chickpeas, rinsed, drained

20 g Onion fritters

2 Garlic cloves, crushed

1 Small carrot, peeled, coarsely grated

80 g Feta, crumbled

1 Egg

Salt and pepper

70 g Spelt breadcrumbs

30 ml Olive oil

In a food processor add in chickpeas, onion fritters, crushed garlic, grated carrot, feta and egg, and process until combined.

Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Season well with salt and pepper. Press into 6 patties. Refrigerate for 1 hour.

Heat the oil over a medium heat. Add the patties and cook for 4-5 minutes each side until nicely golden brown.